Cypriot pastirma, broken eggs, spicy tomato & bread sauce with tomato-pomegranate salsa & yogurt from Oklava: Recipes from a Turkish-Cypriot Kitchen (page 34) by Selin Kiazim

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Menemen; Baharat-spiced bread; Black olive, hellim, onion & mint loaf; Cheese, spring onion, baharat & garlic böreks; Baharat & chilli-spiced fish böreks; Spinach & feta börek; Medjool date butter; Semolina custard & filo börek; Traditional Turkish çay

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooking chorizo sausages or merguez sausages for pastirma beef, crusty white bread for Turkish bread and Greek yogurt for Turkish yogurt. This recipe forms part of the Oklava Brunch as described on page 30 in the book.

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